TRANSITIONING SOUP

January is typically the month that transitions us from Winter to the beginning phases of Spring. In Ayurveda, Kapha time, which is mainly Spring time, possessing qualities of cold and heavy predominate the atmosphere and to counter this it is important to include in the diet foods and beverages that are warming, lightening and stimulating. Here's a simple soup recipe to help with that. Enjoy and Bon Appetite!

INGREDIENTS:

1 onion diced

4 garlic cloves peeled and diced (optional)

1/2 inch piece of ginger diced

3 carrots cut into pieces (big or small)

2 cups of spinach

1 handful of cilantro or parsley (for the non-cilantro lovers)

1 tbs. of ghee or coconut oil. (Or, at the end you can pour a teaspoon into each bowl of olive oil)

1 tsp. of black pepper

1 tsp. of sea salt (or more/less based on taste)

1/2 tsp. of cayenne

2 tsp. of Turmeric

1 tbs. of cumin seeds

1 tbs. of mustard seeds

2 celery stalks cut into pieces

1 cup of basmati rice or quinoa or couscous or barley (more for kapha)

PREPARATION:

In a large pot, fill with water and the above ingredients. Bring all the spices and vegetables to a general boil. Then, cover and low simmer for a half hour. Add the grain and allow it to cook in the broth.

Optional: for non-vegetarians  you can add some chicken to the soup. As an Italian, I sometimes put a pastina (baby pasta) instead of the rice. But that just caters to the kid in me still.